Japanese Cooking: A Simple Art
by Shizuo Tsuji, Mary Sutherland
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Description
From the Publisher: When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been show more fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words-and the dishes they help produce-are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K. Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. show lessTags
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Member Reviews
This is a very interesting cookbook. I am rating it although I have not cooked from it and I have had it probably since its 1st printing. This book explains in illustrated detail the how-to do it. Check of Preparing Octopus. Although I have prepared squid and cleaned squid..not fun.. check out pages 248 to 250 all the steps from selection to cleaning and cooking the Octopus!
Comprehensive cookbook. Many detailed recipes and a good amount of technique - everything from fileting fish to tea ceremony.
I have used this book often!
As far as I know the only book on Japanese food you'll ever need. A standard.
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The 2015 Epicurious Cookbook Canon
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Common Knowledge
- Important places
- Japan
Classifications
- Genres
- Food & Cooking, Nonfiction, General Nonfiction
- DDC/MDS
- 641.5952 — Technology Home economics & family management Food and drink Cooking; cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia Japan
- LCC
- TX724.5 .J3 .T836 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 594
- Popularity
- 49,072
- Reviews
- 4
- Rating
- (4.35)
- Languages
- English, Japanese
- Media
- Paper, Ebook
- ISBNs
- 5
- ASINs
- 3
